TLC Cooking "Greek Lemon-Herb Cookies"

Greek Lemon-Herb Cookies

Greek Lemon-Herb Cookies

YIELD Makes about 4 dozen cookies
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INGREDIENTS

2‑1/2	cups all-purpose flour
1	teaspoon baking soda
1/4	teaspoon salt
1	cup (2 sticks) butter, softened
1‑1/4	cups sugar, divided
2	egg yolks
4	teaspoons grated lemon peel, divided
1/2	teaspoon dried rosemary, crushed

PREPARATION:

Preheat oven to 375°F. Combine flour, baking soda and salt in small bowl.
Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg yolks, 3 teaspoons lemon peel and rosemary. Gradually add flour mixture. Beat at low speed until well blended.
Combine remaining 1/4 cup sugar and 1 teaspoon lemon peel in shallow bowl. Shape tablespoonfuls of dough into 1-inch balls; roll in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets. Press balls to 1/4-inch thickness using flat bottom of drinking glass.
Bake 10 to 12 minutes or until edges are golden brown. Remove cookies to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.

This recipe appears in: European

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